Our Bohos (and Hobeau) are a talented bunch. And I'm not just talking about their dance skillz either! Writers, designers, artists, musicians, business gurus, computer nerdz, you name it, we pretty much have your go-to person for creative input. One of our newest members is adept in all of the above talents and is also a world class chef. We'll be featuring her recipes here on the blog, from time to time. Feel free to share feed back if you prepare any of her dishes! For more info on Chef Channon's cooking classes and more, visit The Eclectic Kitchen on Facebook.
I've had the chance to nom on this dish as prepared by Channon twice and it was so delicious I had to try it at home! It's the time of year, when everyone and their mother is coming down with some sort of cruddo, so I really amped up the garlic and lemon for the immune boost. I also made it in the blender, since our food processor is still packed away. Although it was slightly different, Erik and I loved the flavor and texture immensely and really enjoyed it with fresh cut veggies. The color is astounding, which makes this dish super fun to bring to parties!
one of Chef Channon's cooking classes!
Beet Babaganouj from Chef Channon Mondoux
Serving Size: 12
3 medium beets, roasted
2 lemons, juiced
1 garlic clove, peeled
1/4 cup water
1/4 cup olive oil
1/2 teaspoon salt
1/2 cup tahini
Preheat oven to 375. Wash and trim beets. Bake in oven on baking sheet for 40-45 minutes, or until fork soft. Rinse in cold water. Peel. Chop into large pieces to fit into food processor.
Puree with water and garlic. Drizzle in olive oil and tahini, season with salt. Puree until smooth.
Add lemon juice to taste. Adjust seasoning. Serve with chips, bread, crackers or crudites.